Floral aroma of citrus blossom and lilies. Toasted sourdough, roasted hazelnuts and nutmeg. Freshly cut pears. Palate Silky thick and rounded texture. Fresh bosc pears and preserved lemon. Roasted hazelnuts.
- VIC - Yarra Valley
Outstanding. Bright green-gold; a complex, multifaceted bouquet with fused French oak and fruit leads into an intense and very long palate, nectarine and grapefruit the drivers, perfect acidity on the finish. A long life ahead. Trophy Best Single Vineyard Wine Melbourne Wine Show '09, gold medal Sydney Wine Show '10. Drink to 2016. Rating 96 - James Halliday, Australian Wine Companion Edition 2011
I’ve been meaning to taste this wine for a while – and not just because we have a fair run of Tarraford Vineyard chardonnay reviews going on the site (and what an impressive performer it has been). Now that I’ve opened it though I suspect the extra time in bottle has done it no harm.
Essence of chardonnay. Immense power and fruit purity but long and complex too. Cheesy, in a good way. Toasty, in an attractive way. Lots of lemon, grapefruit and nectarine-like fruit weight. Minerally tannin. Length. A whole lot going on. Love it. Campbell Mattinson, The Wine Front, (01/09/2010)
The 2008 Tarraford Vineyard Chardonnay comes from an 18-year-old amphitheatre site facing NE / NW. Crafted in a similar style to the Sexton Vineyard though with just 20% new oak, it gives intense citrus peel and chalk aromas with some white pepper and ginger. Crisp, concentrated and medium to full-bodied in the mouth, this wine has a wonderful texture and reveals some mineral notes in the very long finish. Only 200 cases made. Drink 2012 to 2020.Rating 93 points - Lisa Perrotti-Brown, Wine Advocate, (01/07/2010)
This outstanding vineyard creates a finely poised wine that starts out Burgundian in style with flinty notes then opens up to a core of white nectarines and meyer lemon, plus subtly integrated oak. A backbone of acidity gives it fantastic length.Jane Faulkner (27/01/2010)
Having recently scooped the gong for 'Best Single Vineyard Wine' at the Royal Melbourne Wine Show, this wine delivers a restrained and compact nose of honeysuckle, pear, river rock and cashew, while in your mouth, it's tightly wound and delicate with soft stone fruit flavours and a fine mineral texture. Barbecued chicken is a spot-on match. Top 3- Matt Skinner (25/01/2010)
TARRAFORD vineyard, within a protected valley, is exceptionally cool so well placed to yield top-drawer chardonnay. Viticulturist Greg Liney claims the fruit from the 15-year-old Tarraford vineyard improves each year. This is a classic white burgundy style with aromas of warm toast, spicy oak and ripe tropical fruit. The long, complex palate shows intensity and richness.Jeff Collerson, Daily Telegraph (19/01/2010)
Delicate nutty, barrel ferment aromas; the palate displays creaminess with a finely tuned texture and mineral notes. A subtle style (having had no malolactic fermentation) which will age nicely over the next 3-4 years.Len Sorbello (01/12/2009)
The fruit from this individual vineyard is extraordinary, creating a finely poised wine and one of the best chardonnays I've tasted all year. It starts out funky and Burgundian in style with its flinty notes, so it is savoury and moreish, but then it opens up to a core of fresh fruit - think white nectarines and Meyer lemons. It builds on the palate, where the oak and lees are subtly integrated, yet a backbone of acidity drives the wine, giving it fantastic length. It really is just delicious.Jane Faulkner, (28/12/2009)
There is a distinct move from the riper, bigger, fuller, oakier and more alcoholic chardonnays of three or four years ago to more elegance and length. Wines to watch for in the coming years - very soon in some cases - are the pair from Giant Steps, "Arthur's Creek" and "Tarraford".Ken Gargett, Courier Mail(06/10/2009)
Winery Tasting Notes
Floral aroma of citrus blossom and lilies. Toasted sourdough, roasted hazelnuts and nutmeg. Freshly cut pears.
Silky thick and rounded texture. Fresh bosc pears and preserved lemon. Roasted hazelnuts.
Pork and fennel sausages. Cold chicken salad. Washed rind cheese.
One to ten years.
Whole bunch pressed to tank, then transferred to barrel after eight hours settling. Barrel fermented at 18-23 degrees Celsius using 100% indigenous yeasts. Lees were stirred weekly, then monthly after May.
Medals & Trophies
Trophy, Royal Melbourne Show 2009 - Douglas Seabrook Single Vineyard Trophy (best single vineyard wine at show)
Gold Medal, Royal Melbourne Show 2009
Gold Medal, Sydney International Wine Competition 2010